Thanks so much for this answer to Orlando's question, Silver. I used to buy Riesling, a number of years ago--forget the brand--that was wonderfully dry, and I loved it. One day I picked up a different brand and found it sweet as soda pop. I eventually Googled Riesling and that's when I discovered it can vary from very dry to very sweet. What confusion!!! I still find myself arguing with people who insist that Reisling is ALWAYS dry--or the opposite; that it's always a sweet wine.
So much confusion. Thanks so much for your most generous tutorials. I'm finding them most enlightening. However, I still remain confused. So much information! So little time to digest it all. LOLOL
Pat

Quoting silverlion:

~~ Orlando ~~
To answer your questions Professor.....
1 ) Perhaps due the members here who mentioned that this is a refreshing topic or the followers I have from C A. who had joined my old wine-club back there. Personally I feel that single or not, many of us enjoy a relaxing glass of Wine with Dinner.
2 ) For a good Dry Riesling, may I suggest these notable producers from Alsace : Zind Humbrect, Fréderic Emile, Boxler Sommeberg, and Bott Geyl. The 2008 vintage from any of these producers are good Dry examples as the it was a cool growing season that enhanced acid levels while keeping the grape sugars on the low side.
A good rule of thumb to find a Dry Riesling in your local store, is to look for the alcohol levels. Anything with 13° plus is an indicator that most of the grape sugars have been converted to alcohol, leaving little or No Residual Sugar.
Your Student,
~~ S L ~~

Quoting silverlion:

~~ Orlando ~~

To answer your questions Professor.....

1 ) Perhaps due the members here who mentioned that this is a refreshing topic or the followers I have from C A. who had joined my old wine-club back there. Personally I feel that single or not, many of us enjoy a relaxing glass of Wine with Dinner.

2 ) For a good Dry Riesling, may I suggest these notable producers from Alsace : Zind Humbrect, Fréderic Emile, Boxler Sommeberg, and Bott Geyl. The 2008 vintage from any of these producers are good Dry examples as the it was a cool growing season that enhanced acid levels while keeping the grape sugars on the low side.

A good rule of thumb to find a Dry Riesling in your local store, is to look for the alcohol levels. Anything with 13° plus is an indicator that most of the grape sugars have been converted to alcohol, leaving little or No Residual Sugar.

Your Student,

~~ S L ~~

Thanks so much for this answer to Orlando's question, Silver. I used to buy Riesling, a number of years ago--forget the brand--that was wonderfully dry, and I loved it. One day I picked up a different brand and found it sweet as soda pop. I eventually Googled Riesling and that's when I discovered it can vary from very dry to very sweet. What confusion!!! I still find myself arguing with people who insist that Reisling is ALWAYS dry--or the opposite; that it's always a sweet wine.

So much confusion. Thanks so much for your most generous tutorials. I'm finding them most enlightening. However, I still remain confused. So much information! So little time to digest it all. LOLOL

Will do my best to address your slightly complex questions, so bear with me Dear....

1 ) Color of Wine is largely a personal " visual " choice. 70 % in a blind tasting could Not determine the color while tasting them blind-folded !.

2 ) Cabernet Sauvignon may well be the best seller in Atlanta but White-Wine production clearly surpasses Reds by about 10 % in the U S . To compare Cabernet Sauvignon, Pinot Noir and " Shiraz " ( Australian for Syrah ) for " boldness " is ....ridiculous. They are notable Varietals and the Wines from them will depend on many factors such as region, viticultural practice, vintage, harvest yields, and more importantly Wine-making styles such as extraction, rotary vs stationary fermentation, cooperage, ageing, fining and filtration levels.

3 ) Barefoot " Summer Red " is a blend of a few varietals, with Residual Sugar. Savvy marketing at those who have a palette for cool sodas. The " carbonated " taste is from Co2 induced into the wine, hence the fizz and is Not the traditional Methode Champenoise used to make quality Sparkling Wines.

4 ) Wine Headaches : Generally from low quality sweet wines. Our warm tummies act as mini fermentation containers and may kick off a secondary fermentation on the Residual Sugars. A by product of which is Co2 that can create headaches and or upset tummies.

Hope the above helps and look fore-ward to your questions on The " C's "....

~~ S L ~~

Quoting Hoping4Love2000:

OMG! The Princess has died and gone to heaven! Our very own tutorial on grapes!! I had no idea you make wine.. I'LL BE RIGHT OVER!! ;)

Okay SL (and IC, of course..)...

I have SEVERAL questions!!

1) In much younger years I drank white wine more than red. NOW, I find I drink red... NEVER white!! Have my taste buds changed? I'm a bit confused as I have drank ALL types of alcohol, from tequilla to whiskey to mescal, BUT, vodka has and I guess always will be, a main staple in my house. So why the change for me in wine? Have you known anyone else who has flip-flopped?

2) I understand from my liquor store owner in Atlanta, Cabs are #1 sellers.. HANDS DOWN.. Your thoughts? From what I recall... He said Cabs are bolder, but can even range in boldness from cab to cab? If I recall, he said Noir is a tier above cab in boldness and Shiraz above this?

Would you mind explaining the "simple" elements of the reds for us? (and even whites?)

Now, at this very moment, I am sipping on something called a "Summer Red" SL, what the heck is that? I saw that it was a lighter red, but it was the only red anything they had at General Dollar and I saw it was BAREFOOT, a fairly decent, low cost brand to keep at home, so I decided to try it. Now I do not ever chill reds, but this seems more of a -- well, I honestly do not know!! So I did place it in fridge. It is lighter and sweeter. I am not caring for it anywhere near as I do my RM Cab or Pinot Noir.. which have kind of become staples here, as it is only a little more costly than say the Livingston or some other cheaper brands.

WHY does this taste ... carbonated? (Is this what I am tastng?) WHY is it so sweet?

What makes the sparkly, bubbly wines?

I've drank more champagne lately, so the "bubbly wines" are nore tolerable than previously, but,,,, some of this is too sweet...

So to reiterate the lady earlier, twist / cork? I don't often use twist.... doesn't feel right.

And BRAVO to her BOX WINE sign!! I dated one primary care doc who kept "Black Box" wine... That IS possibly the best.. but, NO THANK YOU...

I realise these are many questions, but I am with our Lovely Lady DI here.. The men I date always order the wine. When he asks me, I just "gladly" play the "lady" role ... BUT, I would love to know more..

Okay, I have lots more questions for our "Wine Man," but I will leave you go for now!

But thanks for a truly informative blog that keeps our viewers in the "POSITIVE" mode..

It was getting a bit redundant hearing about how online dating stinks, everybody lies, we are all getting divorced... and that's only IF we are lucky enough to find a man, because men.. are so much more attractive than women...

I'm ready for class Inspector! ;)

Next time.. The "C's"

Questions on Chocolate and Cheese!!

Quoting Hoping4Love2000:

OMG! The Princess has died and gone to heaven! Our very own tutorial on grapes!! I had no idea you make wine.. I'LL BE RIGHT OVER!! ;)

Okay SL (and IC, of course..)...

I have SEVERAL questions!!

1) In much younger years I drank white wine more than red. NOW, I find I drink red... NEVER white!! Have my taste buds changed? I'm a bit confused as I have drank ALL types of alcohol, from tequilla to whiskey to mescal, BUT, vodka has and I guess always will be, a main staple in my house. So why the change for me in wine? Have you known anyone else who has flip-flopped?

2) I understand from my liquor store owner in Atlanta, Cabs are #1 sellers.. HANDS DOWN.. Your thoughts? From what I recall... He said Cabs are bolder, but can even range in boldness from cab to cab? If I recall, he said Noir is a tier above cab in boldness and Shiraz above this?

Would you mind explaining the "simple" elements of the reds for us? (and even whites?)

Now, at this very moment, I am sipping on something called a "Summer Red" SL, what the heck is that? I saw that it was a lighter red, but it was the only red anything they had at General Dollar and I saw it was BAREFOOT, a fairly decent, low cost brand to keep at home, so I decided to try it. Now I do not ever chill reds, but this seems more of a -- well, I honestly do not know!! So I did place it in fridge. It is lighter and sweeter. I am not caring for it anywhere near as I do my RM Cab or Pinot Noir.. which have kind of become staples here, as it is only a little more costly than say the Livingston or some other cheaper brands.

WHY does this taste ... carbonated? (Is this what I am tastng?) WHY is it so sweet?

What makes the sparkly, bubbly wines?

I've drank more champagne lately, so the "bubbly wines" are nore tolerable than previously, but,,,, some of this is too sweet...

So to reiterate the lady earlier, twist / cork? I don't often use twist.... doesn't feel right.

And BRAVO to her BOX WINE sign!! I dated one primary care doc who kept "Black Box" wine... That IS possibly the best.. but, NO THANK YOU...

I realise these are many questions, but I am with our Lovely Lady DI here.. The men I date always order the wine. When he asks me, I just "gladly" play the "lady" role ... BUT, I would love to know more..

Okay, I have lots more questions for our "Wine Man," but I will leave you go for now!

But thanks for a truly informative blog that keeps our viewers in the "POSITIVE" mode..

It was getting a bit redundant hearing about how online dating stinks, everybody lies, we are all getting divorced... and that's only IF we are lucky enough to find a man, because men.. are so much more attractive than women...

Will do my best to address your slightly complex questions, so bear with me Dear....

1 ) Color of Wine is largely a personal " visual " choice. 70 % in a blind tasting could Not determine the color while tasting them blind-folded !.

2 ) Cabernet Sauvignon may well be the best seller in Atlanta but White-Wine production clearly surpasses Reds by about 10 % in the U S . To compare Cabernet Sauvignon, Pinot Noir and " Shiraz " ( Australian for Syrah ) for " boldness " is ....ridiculous. They are notable Varietals and the Wines from them will depend on many factors such as region, viticultural practice, vintage, harvest yields, and more importantly Wine-making styles such as extraction, rotary vs stationary fermentation, cooperage, ageing, fining and filtration levels.

3 ) Barefoot " Summer Red " is a blend of a few varietals, with Residual Sugar. Savvy marketing at those who have a palette for cool sodas. The " carbonated " taste is from Co2 induced into the wine, hence the fizz and is Not the traditional Methode Champenoise used to make quality Sparkling Wines.

4 ) Wine Headaches : Generally from low quality sweet wines. Our warm tummies act as mini fermentation containers and may kick off a secondary fermentation on the Residual Sugars. A by product of which is Co2 that can create headaches and or upset tummies.

Hope the above helps and look fore-ward to your questions on The " C's "....

1 ) Perhaps due the members here who mentioned that this is a refreshing topic or the followers I have from C A. who had joined my old wine-club back there. Personally I feel that single or not, many of us enjoy a relaxing glass of Wine with Dinner.

2 ) For a good Dry Riesling, may I suggest these notable producers from Alsace : Zind Humbrect, Fréderic Emile, Boxler Sommeberg, and Bott Geyl. The 2008 vintage from any of these producers are good Dry examples as the it was a cool growing season that enhanced acid levels while keeping the grape sugars on the low side.

A good rule of thumb to find a Dry Riesling in your local store, is to look for the alcohol levels. Anything with 13° plus is an indicator that most of the grape sugars have been converted to alcohol, leaving little or No Residual Sugar.

Your Student,

~~ S L ~~

Quoting Orlando__:

Two questions:

1. How come you have so many views?

2. I'm looking for a good Dry Riesling. Any suggestions?

Quoting Orlando__:

Two questions:

1. How come you have so many views?

2. I'm looking for a good Dry Riesling. Any suggestions?

~~ Orlando ~~

To answer your questions Professor.....

1 ) Perhaps due the members here who mentioned that this is a refreshing topic or the followers I have from C A. who had joined my old wine-club back there. Personally I feel that single or not, many of us enjoy a relaxing glass of Wine with Dinner.

2 ) For a good Dry Riesling, may I suggest these notable producers from Alsace : Zind Humbrect, Fréderic Emile, Boxler Sommeberg, and Bott Geyl. The 2008 vintage from any of these producers are good Dry examples as the it was a cool growing season that enhanced acid levels while keeping the grape sugars on the low side.

A good rule of thumb to find a Dry Riesling in your local store, is to look for the alcohol levels. Anything with 13° plus is an indicator that most of the grape sugars have been converted to alcohol, leaving little or No Residual Sugar.

Screw tops have yet to prove itself the equal of cork for extended bottle ageing. They are convenient for small bottles used to serve airline passengers but unacceptable in the eyes of traditionalists. It is an inexpensive closure for short term use and wine quality may be compromised as screw caps cannot compensate for bottle lips that are not perfect.

Boxed Wines are popular since they are better able to preserve any wine remaining in the container, due to the collapsable bag inside thus preventing rapid oxidation. Kind of like a blood transfusion bag, if I may. Best to consume in its youth after packaging.

Feel free with any others that come to mind and Thanks for Participating.

~~ S L ~~

Quoting MsLovable2001:

dear SL :)

Thank you first of all for your friendship, I really appreciate it. My question on wine are the following: Does having a screw top as oppose to cork influence the quality of the wine? I have known people to refuse to drink from a screw top wine but they drink box wine.....LOL

Loo

Quoting MsLovable2001:

dear SL :)

Thank you first of all for your friendship, I really appreciate it. My question on wine are the following: Does having a screw top as oppose to cork influence the quality of the wine? I have known people to refuse to drink from a screw top wine but they drink box wine.....LOL

Screw tops have yet to prove itself the equal of cork for extended bottle ageing. They are convenient for small bottles used to serve airline passengers but unacceptable in the eyes of traditionalists. It is an inexpensive closure for short term use and wine quality may be compromised as screw caps cannot compensate for bottle lips that are not perfect.

Boxed Wines are popular since they are better able to preserve any wine remaining in the container, due to the collapsable bag inside thus preventing rapid oxidation. Kind of like a blood transfusion bag, if I may. Best to consume in its youth after packaging.

Feel free with any others that come to mind and Thanks for Participating.

OMG! The Princess has died and gone to heaven! Our very own tutorial on grapes!! I had no idea you make wine.. I'LL BE RIGHT OVER!! ;)

Okay SL (and IC, of course..)...

I have SEVERAL questions!!

1) In much younger years I drank white wine more than red. NOW, I find I drink red... NEVER white!! Have my taste buds changed? I'm a bit confused as I have drank ALL types of alcohol, from tequilla to whiskey to mescal, BUT, vodka has and I guess always will be, a main staple in my house. So why the change for me in wine? Have you known anyone else who has flip-flopped?

2) I understand from my liquor store owner in Atlanta, Cabs are #1 sellers.. HANDS DOWN.. Your thoughts? From what I recall... He said Cabs are bolder, but can even range in boldness from cab to cab? If I recall, he said Noir is a tier above cab in boldness and Shiraz above this?

Would you mind explaining the "simple" elements of the reds for us? (and even whites?)

Now, at this very moment, I am sipping on something called a "Summer Red" SL, what the heck is that? I saw that it was a lighter red, but it was the only red anything they had at General Dollar and I saw it was BAREFOOT, a fairly decent, low cost brand to keep at home, so I decided to try it. Now I do not ever chill reds, but this seems more of a -- well, I honestly do not know!! So I did place it in fridge. It is lighter and sweeter. I am not caring for it anywhere near as I do my RM Cab or Pinot Noir.. which have kind of become staples here, as it is only a little more costly than say the Livingston or some other cheaper brands.

WHY does this taste ... carbonated? (Is this what I am tastng?) WHY is it so sweet?

What makes the sparkly, bubbly wines?

I've drank more champagne lately, so the "bubbly wines" are nore tolerable than previously, but,,,, some of this is too sweet...

So to reiterate the lady earlier, twist / cork? I don't often use twist.... doesn't feel right.

And BRAVO to her BOX WINE sign!! I dated one primary care doc who kept "Black Box" wine... That IS possibly the best.. but, NO THANK YOU...

I realise these are many questions, but I am with our Lovely Lady DI here.. The men I date always order the wine. When he asks me, I just "gladly" play the "lady" role ... BUT, I would love to know more..

Okay, I have lots more questions for our "Wine Man," but I will leave you go for now!

But thanks for a truly informative blog that keeps our viewers in the "POSITIVE" mode..

It was getting a bit redundant hearing about how online dating stinks, everybody lies, we are all getting divorced... and that's only IF we are lucky enough to find a man, because men.. are so much more attractive than women...

I'm ready for class Inspector! ;)

Next time.. The "C's"

Questions on Chocolate and Cheese!!

OMG! The Princess has died and gone to heaven! Our very own tutorial on grapes!! I had no idea you make wine.. I'LL BE RIGHT OVER!! ;)

Okay SL (and IC, of course..)...

I have SEVERAL questions!!

1) In much younger years I drank white wine more than red. NOW, I find I drink red... NEVER white!! Have my taste buds changed? I'm a bit confused as I have drank ALL types of alcohol, from tequilla to whiskey to mescal, BUT, vodka has and I guess always will be, a main staple in my house. So why the change for me in wine? Have you known anyone else who has flip-flopped?

2) I understand from my liquor store owner in Atlanta, Cabs are #1 sellers.. HANDS DOWN.. Your thoughts? From what I recall... He said Cabs are bolder, but can even range in boldness from cab to cab? If I recall, he said Noir is a tier above cab in boldness and Shiraz above this?

Would you mind explaining the "simple" elements of the reds for us? (and even whites?)

Now, at this very moment, I am sipping on something called a "Summer Red" SL, what the heck is that? I saw that it was a lighter red, but it was the only red anything they had at General Dollar and I saw it was BAREFOOT, a fairly decent, low cost brand to keep at home, so I decided to try it. Now I do not ever chill reds, but this seems more of a -- well, I honestly do not know!! So I did place it in fridge. It is lighter and sweeter. I am not caring for it anywhere near as I do my RM Cab or Pinot Noir.. which have kind of become staples here, as it is only a little more costly than say the Livingston or some other cheaper brands.

WHY does this taste ... carbonated? (Is this what I am tastng?) WHY is it so sweet?

What makes the sparkly, bubbly wines?

I've drank more champagne lately, so the "bubbly wines" are nore tolerable than previously, but,,,, some of this is too sweet...

So to reiterate the lady earlier, twist / cork? I don't often use twist.... doesn't feel right.

And BRAVO to her BOX WINE sign!! I dated one primary care doc who kept "Black Box" wine... That IS possibly the best.. but, NO THANK YOU...

I realise these are many questions, but I am with our Lovely Lady DI here.. The men I date always order the wine. When he asks me, I just "gladly" play the "lady" role ... BUT, I would love to know more..

Okay, I have lots more questions for our "Wine Man," but I will leave you go for now!

But thanks for a truly informative blog that keeps our viewers in the "POSITIVE" mode..

It was getting a bit redundant hearing about how online dating stinks, everybody lies, we are all getting divorced... and that's only IF we are lucky enough to find a man, because men.. are so much more attractive than women...

Ahhh….this is most excellent!What a treasure you are SL, to provide a free tutorial on a subject that many sophisticated individuals study for years to learn about.Recently I had the pleasure of a French bottle of wine over dinner.It was truly fabulous!I had intended on remembering the Chateau in order to tell you about it, but now I have forgotten.Drat!

So why don’t you start with the basics?Tell us about the grapes.Specifically, I would be interested in the French grapes, as I recently read in a health magazine that French wines rank the highest in Resveratrol content, due to the moist climate.Napa wines, my favorite prior to my dinner experience, rank lower in Resveratrol because of a drier California climate....according to the article I read.

Please discuss the grape names, which are held in the highest regard and what region of France are they grown.

Thank you for your generosity! :)

~~ Dear Lady Di ~~

Thanks for your most kind words. The truth is, I have learned an enormous amount from You on various informative topics that you've covered on this site.

I appreciate the Terrific Map provided along with some great questions, so here goes :

1 ) The Basics... Grapes. In France viticulture is almost akin to a religion. Specific varietals are only allowed in certain regions deemed suitable for them and governed by the A O C , ( Appellation Origine Controlée ). The A O C also monitors quality control in the finished product before a label is allowed to claim its Status. This ensures you are getting a Quality Wine and you may want to avoid those without the A O C approval on the label.

2 ) Resveratrol in Wine. Your findings regarding this are true to some extent. It actually belongs to a class of compounds called " stilbenes " . Grapes naturally produce resveratrol in response to actions such as fungal attack, where its accumulation may reduce or stop the infection. Wines produced in cooler regions, such as Burgandy with greater disease pressure, tend to have higher levels of resveratrol. Wine-making procedures also impact their levels. Reds have a higher content because stilbenes form in the grape skins and maceration to extract color produce higher levels of these compounds in the finished Wine.

3 ) Grape Names / Varietals and their Regions : Traditionally French Wine Labels focus on Regions and Producers more, than in grape names since most European consumers seem to be familiar as to the varietals they produce. However, I will gladly list these for you, focusing on those most likely to be found as exports. Simpler to do this by Regions so we can followon the map to learn of the principal varietals grown there.

Chablis : Chardonnay at tis best !.. Caution... semi-generic use of the word " Chablis " in wines produced in the U S is Not the Real thing but Marketing Hype, which I'm against in order to Protect You The Consumer.

Cognac : Ugni Blanc, Colombard.. situated in the heart of Poitou Charentes on the map.

Hope this sheds some light and I will gladly expand on anything specific. Also willing to help anyone get established, be it from scratch or any facet thereof. It is my Passion to do so.

To Your Health,

~~ S L ~~

Quoting Diana3316:

Ahhh….this is most excellent!What a treasure you are SL, to provide a free tutorial on a subject that many sophisticated individuals study for years to learn about.Recently I had the pleasure of a French bottle of wine over dinner.It was truly fabulous!I had intended on remembering the Chateau in order to tell you about it, but now I have forgotten.Drat!

So why don’t you start with the basics?Tell us about the grapes.Specifically, I would be interested in the French grapes, as I recently read in a health magazine that French wines rank the highest in Resveratrol content, due to the moist climate.Napa wines, my favorite prior to my dinner experience, rank lower in Resveratrol because of a drier California climate....according to the article I read.

Please discuss the grape names, which are held in the highest regard and what region of France are they grown.

Thank you for your generosity! :)

~~ Dear Lady Di ~~

Thanks for your most kind words. The truth is, I have learned an enormous amount from You on various informative topics that you've covered on this site.

I appreciate the Terrific Map provided along with some great questions, so here goes :

1 ) The Basics... Grapes. In France viticulture is almost akin to a religion. Specific varietals are only allowed in certain regions deemed suitable for them and governed by the A O C , ( Appellation Origine Controlée ). The A O C also monitors quality control in the finished product before a label is allowed to claim its Status. This ensures you are getting a Quality Wine and you may want to avoid those without the A O C approval on the label.

2 ) Resveratrol in Wine. Your findings regarding this are true to some extent. It actually belongs to a class of compounds called " stilbenes " . Grapes naturally produce resveratrol in response to actions such as fungal attack, where its accumulation may reduce or stop the infection. Wines produced in cooler regions, such as Burgandy with greater disease pressure, tend to have higher levels of resveratrol. Wine-making procedures also impact their levels. Reds have a higher content because stilbenes form in the grape skins and maceration to extract color produce higher levels of these compounds in the finished Wine.

3 ) Grape Names / Varietals and their Regions : Traditionally French Wine Labels focus on Regions and Producers more, than in grape names since most European consumers seem to be familiar as to the varietals they produce. However, I will gladly list these for you, focusing on those most likely to be found as exports. Simpler to do this by Regions so we can followon the map to learn of the principal varietals grown there.

Chablis : Chardonnay at tis best !.. Caution... semi-generic use of the word " Chablis " in wines produced in the U S is Not the Real thing but Marketing Hype, which I'm against in order to Protect You The Consumer.

Thank you first of all for your friendship, I really appreciate it. My question on wine are the following: Does having a screw top as oppose to cork influence the quality of the wine? I have known people to refuse to drink from a screw top wine but they drink box wine.....LOL

Loo

dear SL :)

Thank you first of all for your friendship, I really appreciate it. My question on wine are the following: Does having a screw top as oppose to cork influence the quality of the wine? I have known people to refuse to drink from a screw top wine but they drink box wine.....LOL

Ahhh….this is most excellent!What a treasure you are SL, to provide a free tutorial on a subject that many sophisticated individuals study for years to learn about.Recently I had the pleasure of a French bottle of wine over dinner.It was truly fabulous!I had intended on remembering the Chateau in order to tell you about it, but now I have forgotten.Drat!

So why don’t you start with the basics?Tell us about the grapes.Specifically, I would be interested in the French grapes, as I recently read in a health magazine that French wines rank the highest in Resveratrol content, due to the moist climate.Napa wines, my favorite prior to my dinner experience, rank lower in Resveratrol because of a drier California climate....according to the article I read.

Please discuss the grape names, which are held in the highest regard and what region of France are they grown.

Thank you for your generosity! :)

Ahhh….this is most excellent!What a treasure you are SL, to provide a free tutorial on a subject that many sophisticated individuals study for years to learn about.Recently I had the pleasure of a French bottle of wine over dinner.It was truly fabulous!I had intended on remembering the Chateau in order to tell you about it, but now I have forgotten.Drat!

So why don’t you start with the basics?Tell us about the grapes.Specifically, I would be interested in the French grapes, as I recently read in a health magazine that French wines rank the highest in Resveratrol content, due to the moist climate.Napa wines, my favorite prior to my dinner experience, rank lower in Resveratrol because of a drier California climate....according to the article I read.

Please discuss the grape names, which are held in the highest regard and what region of France are they grown.

Personally I believe the true and finest Rosé Wines are produced in the Provence Region. Fortunately for you Majestic Wines in Livingston, I recall it being on Almondvale Blvd. is doing an in store tasting from 28 th june to 4 th July, on Rosé Wines from Provence.

Your best bet is to head on down and taste what they have to offer and it's free. I'm confident you may find some that excite your palette within budget.

I suggest You also get some Sparkling Rosé from Spain while there. Sparklig Wines fromSpainare the Best Deals on the Global Market and of fine quality.

Take Care and Keep us posted on your findings.

~~ S L ~~

Quoting MissMonteCarlo:

What is the best rose wine to buy at a reasonable cost?

Sarah :-)

Quoting MissMonteCarlo:

What is the best rose wine to buy at a reasonable cost?

Sarah :-)

~~ Hi Sarah ~~

Personally I believe the true and finest Rosé Wines are produced in the Provence Region. Fortunately for you Majestic Wines in Livingston, I recall it being on Almondvale Blvd. is doing an in store tasting from 28 th june to 4 th July, on Rosé Wines from Provence.

Your best bet is to head on down and taste what they have to offer and it's free. I'm confident you may find some that excite your palette within budget.

I suggest You also get some Sparkling Rosé from Spain while there. Sparklig Wines fromSpainare the Best Deals on the Global Market and of fine quality.

What wine do you recommend I order on a first date? Assume the woman knows nothing about wine and is looking to me for guidance. What would you suggest?

~~ Orlando ~~ & ~~ MaximumLady ~~

Firstly, Thanks to Maximum Lady for her explanation, that pretty much covers quite a bit for you Professor Orlando.

A good choice for a first date on a warm evening would be a Demi-sec Sparkling Rosé. It is elegant and will pair with anything each of you order without being pretentious. The tiny bubbles actually act as a palette cleanser as well and therefore will not interfere with the taste sensations of your culinary experience. It will enhance your taste buds instead of influencing them.

Bon Apétit ...

~~ S L ~~

Quoting Orlando__:

What wine do you recommend I order on a first date? Assume the woman knows nothing about wine and is looking to me for guidance. What would you suggest?

~~ Orlando ~~ & ~~ MaximumLady ~~

Firstly, Thanks to Maximum Lady for her explanation, that pretty much covers quite a bit for you Professor Orlando.

A good choice for a first date on a warm evening would be a Demi-sec Sparkling Rosé. It is elegant and will pair with anything each of you order without being pretentious. The tiny bubbles actually act as a palette cleanser as well and therefore will not interfere with the taste sensations of your culinary experience. It will enhance your taste buds instead of influencing them.